Making Dutch Oven Chili

Making Dutch oven chili is not really any different from making chili on the stovetop. Dutch ovens are like mini-stoves once they heat up.

Dutch oven chili is a good recipe for camping. As long as someone will be in the camp at all times to watch the fire, you can make the chili after lunch and cook slowly over hot coals until dinnertime. In order to cook anything evenly in a Dutch oven on a campfire, however, you must remember to turn the pot about every 15 minutes.

Dutch Oven Chili Recipe
Ingredients You Will Need:
2 pounds ground meat
1 large onion, chopped
4 cloves garlic
½ cup red bell pepper
½ cup green bell pepper
1 can black beans
1 can white beans
1 can red beans
1 large can tomatoes
½ can tomato juice (if you like your chili juicy)
1 tablespoon crushed red pepper
1 tablespoon chili powder
1 teaspoon ground cumin
1 cup shredded cheese
1 cup sour cream
1 cup green onions, chopped

Crumble the meat into the Dutch oven, and add the onions and garlic. Cook until the meat has browned. Drain. Add the remaining ingredients except the cheese, sour cream and green onions. Simmer uncovered for about one hour. Serve with shredded cheese, sour cream and green onions as a garnish.

Tip: Take along a few boxes of cornmeal muffins. Make the muffins according to the box directions. Scoop the mix on top of the simmering chili, and put the lid back on the pot. Place the pot back into the oven, and cook until the cornmeal is done.